Sweet Mexican Cornbread
Sweet Mexican Cornbread is a perfect cornbread recipe. It has just the right about of sweet and savory flavors to blend well. Plus, it adds just enough heat to make the cornbread interesting without overdoing it. I LOVED how this recipe turned out.
One of the gals from our Friday night care group brought this to serve with my Slow Cooker Beef and Sweet Potato Stew. The following week I asked her to make it again, as I wanted to serve it with Vegan Roasted Tomato Basil Soup. Both times the group just about cleaned out the whole pan.
I decided to serve it a third time for our college group one Sunday night. The host was making Deer Chili so I thought it would be perfect with that. It was. The college kids ooohed and aaahhhed over the cornbread. They kept going back for more and more. I added some Chocolate Mocha Almond Brownies and everyone was overwhelmingly satisfied with that comfort food meal.
I can eat a whole skillet of Sweet Mexican Cornbread, it’s that good. It starts with a box of Zatarain’s Honey Butter Cornbread mix. It’s made with Fiesta corn or Southwestern whole kernel corn. Add some green chilies, cheddar cheese and bacon and it’s a match made in heaven. Seriously, this is some amazing cornbread. We used it to dunk into our soup, chili and stew each time. As I stated earlier, I could have made a meal just out of the cornbread alone. Yum.
Sweet Mexican Cornbread is an awesome recipe anytime you’re serving chili or soup. It spices up everything and adds such a delightful flavor you won’t be able to stop eating it. Really. Give it a try the next time you need a side for chili or stew. You won’t be disappointed and your family will probably ask you to make it often.
I loved the way Sweet Mexican Cornbread turned out. I had it three times in three weeks and could have eaten more!
Sweet Mexican Cornbread is full of flavor. We loved the taste of this delicious cornbread.
It was extremely tasty with Deer Chili.
Here’s what I did.
I used these ingredients.
Fry bacon in a large skillet over medium heat until it’s crisp. A cast-iron skillet, or enameled cast iron (like this one), is ideal.
Transfer bacon to a paper towel-lined plate to drain. Allow bacon to cool before breaking it up into small pieces. Set aside. Don’t drain the bacon grease. You’ll need it for the bottom of the skillet when you bake the cornbread.
Meanwhile, pour Zatarain’s Honey Butter Cornbread Mix into a large mixing bowl.
Add an egg and melted butter.
Stir ingredients well to combine.
Add Fiesta Corn, Mexicorn or Southwestern whole kernel corn, diced green chilies, sharp cheddar cheese and bacon pieces.
Stir ingredients again to combine well.
To bacon grease in skillet, add cornbread mixture.
Bake at 375 degrees for about 30 minutes, or until a toothpick inserted in center comes out clean.
After eating this recipe twice when my friend made it, I knew I needed to get the recipe so I could make it myself!
Anytime I can get cornbread with bacon, that’s a winner with me!
Here’s the recipe.
SWEET MEXICAN CORNBREAD
(Recipe adapted from Becky Crocker, Ovilla Road Baptist Church, Ovilla, TX)
This is an outstanding cornbread recipe. I drooled over every bite.
Of course, bacon makes everything better!
The sweet, savory and spicy flavors in Sweet Mexican Cornbread are irresistible.